Raspberry Ricotta Cake
Fiber Gourmet
This raspberry ricotta cake is soft, moist, and lightly sweet with bursts of fresh berry flavor throughout.
Why You’ll Love This Raspberry Ricotta Cake
Ricotta creates a tender, creamy texture, while raspberries add brightness and natural sweetness.
Ingredients
- 1 1/2 cups flour blend
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups ricotta cheese
- 1 1/4 cups sugar, divided
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 4 oz unsalted butter, melted
- 12 to 16 oz raspberries
How To Make Raspberry Ricotta Cake
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt.
- In another bowl, whisk ricotta, 1 cup sugar, eggs, vanilla, and zest until smooth.
- Combine wet and dry ingredients, then fold in melted butter and half the raspberries.
- Transfer batter to the pan, top with remaining raspberries and remaining sugar.
- Bake for 55 to 65 minutes until golden and set. Cool before serving.
Tips For The Best Ricotta Cake
Do not overmix the batter. Let the cake cool before slicing for the best texture.
A Light And Fruity Dessert
This cake is a perfect balance of creamy and fresh flavors.
